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Les Marchés Publics de Montréal

Fingerling Potato, Curry-marinated Cipollini Onions, Smoked Duck Breast and Mustard Yogurt Salad

All recipes |  Main dishes

Fingerling Potato, Curry-marinated Cipollini Onions, Smoked Duck Breast and Mustard Yogurt Salad, Plats principaux
  • Total time : 1 hour
  • Serves 4.
  • Recipe of march!

    Ingredients

    Marinated onions:

    • 250 g cipollini onions, quartered
    • 125 ml water
    • 250 ml cider vinegar
    • 75 ml salt
    • 15 ml Madras curry
    • 1 sprig thyme

    Salad:

    • 1 l fingerling potatoes sliced into 1 cm rounds
    • 100 g thin slices of smoked duck breast cut into short strips (can be replaced with chorizo or prosciutto)
    • 45 ml chives, finely snipped
    • 30 ml Italian parsley, coarsely snipped
    • 60 ml coriander, coarsely snipped
    • 2 celery stalks, chopped
    • 100 ml radish, finely sliced
    • 50 ml olive oil
    • Salt, pepper

    Yogurt mixture:

    • 250 ml Mediterranean yogurt
    • 25 ml grainy mustard
    • 20 ml maple syrup
    • Salt, pepper

    Preparation

    1. Marinated onions: In a saucepan, bring the water, vinegar, sugar, salt, curry and thyme to a boil.
    2. Add the onions and simmer for about 5 minutes, cool and then put them in the fridge (tip: marinated cipollinis can be prepared in larger quantities, and kept in the fridge for over a month, to jazz up your salads).
    3. Salad: Put the sliced potatoes in a saucepan filled with cold water, bring to a boil and then simmer until tender. Drain and cool in the fridge.
    4. Mix the cooled potatoes, sliced duck breast, herbs, celery, radishes, marinated cipollinis and olive oil together in a large bowl. Season and set aside.
    5. Yogurt mixture: Mix the yogurt, honey and mustard together in a bowl, season and put in the fridge (you can also use this yogurt mixture as a sandwich spread).
    6. Put about 1/3 cup of the yogurt mixture, topped with the salad, into a lidded storage container, and keep in the fridge until lunchtime.

    You can also serve the salad in a verrine.
    A recipe from MPM, developed in collaboration with Tablée des Chefs.


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